5 Star Reader Comment
There are lots of food blogger like this But the best food recipe ” Crock Pot Chicken Parmesan” is yours. Thanks for giving me this wonderful blog.
Pryia
The Weeknight Dinner That Feels Like Sunday
Chicken Parmesan has always felt like a special occasion meal to me. Breading, frying, layering — it is a production. And on a busy Tuesday night, a production is the last thing I have time for.
That is exactly why I started making it in the crock pot.
This Crock Pot Chicken Parmesan gives you everything you love about the classic — golden breaded chicken, rich marinara sauce, and that blanket of melted mozzarella on top — without standing over a hot stove all evening. The slow cooker does the heavy lifting. You just show up for dinner.
I have made this recipe more times than I can count, and it has earned a permanent place in my weeknight rotation. Set it up in the morning, walk away, and come home to something that smells like you cooked all day.
XO,
Donya’s Best Tips for Crock Pot Chicken Parmesan
Brown the breading before it goes in. This is the step that sets this recipe apart. A quick sear in a hot skillet — just two to three minutes per side — gives the breading a golden crust that holds up in the slow cooker.
Do not crowd the pan when you sear. Give each piece of chicken room to make real contact with the hot skillet. If the pan is too full, the chicken steams instead of browning. Work in batches if you need to.
Pound the chicken to an even thickness. It ensures every piece cooks at the same rate. A meat mallet or the bottom of a heavy skillet works perfectly. This is the difference between juicy chicken and dry chicken.
Use a good-quality or homemade marinara. The sauce is everything in this dish. Use a jar you would eat on its own. If you have a batch of homemade spaghetti sauce in the fridge, even better.
Add the cheese at the very end. Once the chicken is done, sprinkle on the mozzarella, put the lid back on, and give it five minutes. That is all it takes to go from a great dinner to a great dinner with perfect melted cheese on top.
A 6-quart oval slow cooker is ideal. The shape lets the chicken lay flat in a single layer so everything cooks evenly and the breading stays intact.
Ingredients – What Goes Into This Dish
- Boneless, skinless chicken breasts are the classic choice here. They stay juicy and slice beautifully for serving. Chicken thighs work too if that is what you have on hand.
- Marinara or spaghetti sauce is the base of the whole dish. Store-bought is perfectly fine. Use a jar you love the flavor of — it makes a difference.
- Eggs create the wash that makes the breading stick to the chicken.
- Italian breadcrumbs give the coating its savory, herby flavor and that golden crust after the sear.
- Parmesan cheese goes into the breading and over the top at the end. Grate it fresh if you can — it melts better and tastes richer.
- Mozzarella cheese is the melted finish that pulls everything together. Shred it from a block for the best melt.
- Italian seasoning, garlic powder, red pepper flakes, and kosher salt season the breading and give the chicken its deeply savory flavor.
- Fresh basil or parsley is optional but makes the finished dish look and taste like something from a real Italian kitchen.
Make It Your Own: Flavor Variations and Ideas
- Use chicken thighs. Boneless, skinless thighs are even more forgiving in the slow cooker — they stay juicy and have a slightly richer flavor than breasts.
- Add a layer of fresh basil. Place a few basil leaves directly on the chicken before adding the sauce.
- Stir sun-dried tomatoes into the marinara. It adds a deep, concentrated tomato flavor that makes the sauce taste like it was cooked for hours.
- Make it with pesto. Swap the marinara for a spoonful of pesto on each breast before adding the sauce. It adds a bright, garlicky twist on the classic.
- Serve it as a sandwich. Leftover chicken parm on a toasted hoagie roll with extra marinara and cheese is one of the best things you can do with yesterday’s dinner. It’s so good!
- Try it with tortellini. Skip the spaghetti and stir in frozen cheese tortellini during the last 30 minutes of cooking. It soaks up the sauce beautifully.
How to Make It — Four Simple Steps
Step 1: Bread the chicken. Set up two shallow bowls — one with whisked eggs, one with breadcrumbs, Parmesan, and seasonings. Dip each chicken breast in the egg wash, then coat completely in the breadcrumb mixture.
Step 2: Sear until golden. Heat a skillet over medium-high heat and sear each breaded chicken breast for two to three minutes per side. You are not cooking it through — just building that golden crust. This step matters.
Step 3: Slow cook in the sauce. Pour the marinara into the crock pot, nestle the seared chicken on top, and cook on low until the chicken is tender and cooked through. See the recipe card below for full timing.
Step 4: Add the cheese and serve. Sprinkle mozzarella and Parmesan over the chicken, put the lid back on for five minutes, and let it melt. Serve over spaghetti with extra sauce spooned on top.
Ready to find the perfect slow cooker for your kitchen? You’ll love my comprehensive Crock Pot buying guide to help you choose.
Make It Ahead and Come Home to Dinner
This is one of my favorite recipes to set up before a busy day.
- Freeze for later. The cooked chicken and sauce freeze beautifully for up to 3 months. Thaw overnight in the refrigerator, then reheat.
- Bread the chicken the night before. Coat the chicken in the egg-and-breadcrumb mixture, place on a baking sheet, cover, and refrigerate overnight. Pull it out and sear in the morning before adding to the crock pot.
- Morning assembly. Sear the chicken, add it to the slow cooker with the marinara, and set it on low. Come home to dinner that is already done.
- Leftovers keep well. Store in an airtight container in the refrigerator for up to 3 days. Reheat in a low oven covered with foil, or in the microwave until warmed through.
Craving More? Try These Crock Pot Recipes
Equipment
Ingredients
- 3 – 4 boneless, skinless chicken breasts
- 1 24-ounce jar marinara sauce or spaghetti sauce
- 2 large eggs
- 1 tablespoon water
- 2 tablespoons olive oil
- ½ cup bread crumbs
- 1 cup grated Parmesan cheese
- 1 teaspoon dried Italian herbs
- ½ teaspoon Kosher salt
- ¼ teaspoon red pepper flakes (optional)
- ½ teaspoon garlic powder
- ½ cup grated Mozzarella cheese
- 1 pound spaghetti
- fresh basil or parsley for garnish if desired
Instructions
- Add the marinara or spaghetti sauce to the crock pot.
- In a shallow bowl, add eggs and water, whisking together. To a separate shallow bowl, add bread crumbs, ½ cup of Parmesan cheese, Italian seasoning, salt, pepper, and garlic powder, then whisk to combine. Dip each chicken breast in egg mixture, then bread crumb mixture, coating all sides.
- Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the breaded chicken breasts in a single layer — work in batches if needed. Sear for 2 to 3 minutes per side until the breading is golden brown. The chicken does not need to be cooked through at this point. Transfer directly to the crock pot on top of the marinara sauce.
- Place lid on the crock pot. Cook on LOW for 4-5 hours or HIGH for 3-4 hours.
- When the chicken is done, take the lid off the crock pot and sprinkle ½ cup of Parmesan and the Mozzarella cheese over the chicken. Place the lid back on the crock pot for 5 minutes until the cheese is melted.
- While the cheese is melting, cook the spaghetti according to the box directions. Serve chicken over cooked pasta along with the additional sauce. Garnish with fresh basil or parsley if desired.
Notes
- Mozzarella and Basil Twist: After placing the chicken breasts in the slow cooker, add a layer of fresh basil leaves. Sprinkle shredded mozzarella cheese over the basil for a gooey and flavorful twist.
- Spinach and Sun-Dried Tomatoes Infusion: For extra flavor, mix chopped sun-dried tomatoes into the marinara sauce. Layer fresh spinach leaves on top of the chicken before pouring the sauce.
- Pesto Parmesan Upgrade: Mix pesto sauce and olive oil. Coat the chicken breasts with the pesto mixture before placing them in the slow cooker.
Nutrition
Frequently Asked Questions
I use an oval-shaped 6-quart slow cooker. The shape allows for a package of 3 chicken breasts to fit nicely inside the crock pot bowl with ample room for the sauce. If you are doubling this recipe, use a larger Crock Pot. I have an 8-quart slow cooker, which works beautifully.
You do not have to — but you really should. The quick sear is what gives the breading a golden crust that holds up in the slow cooker. Without it, the coating goes soft. With it, you get something much closer to the classic chicken parm everyone loves.
The USDA recommends thawing meat in the refrigerator before using it in a crock pot recipe. Otherwise, frozen chicken in the slow cooker might take too long to cook at a safe temperature (above 165°F), allowing bacteria to grow. I think it’s always best to err on the side of caution when cooking meat. Safety first, right?
LOW – 4 to 5 hours
HIGH – 3 to 4 hours
Before serving, test the chicken to make sure it’s cooked. An instant-read thermometer should register 165 degrees when inserted in the middle of the chicken breasts.
The answer to this question is…any pasta that you like! Or, even better, whatever type of pasta you have on hand. My family prefers spaghetti, but penne pasta, fettuccine, rigatoni, and farfalle are also great choices.
Serving Suggestions
This recipe is so good served with Creamy Baked Fettuccine, or Creamy Stovetop Cheese Tortellini. I also love serving it with Roasted Broccoli, Easy Roasted Asparagus, and Skillet Green Beans.
If you tried this Crock Pot Chicken Parmesan Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
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Am new to your site and can’t wait to try this chicken parm recipe in slow cooker. Have all the ingredients on hand and going to make it over the weekend. Gave it 5 stars as this is the first time I have ever seen this recipe made in the slow cooker with breading that turns out crisp and not soggy. Will let you know how it turns out.
Welcome — I’m so glad you’re here! That means a lot, and I’m excited for you to try it. That crispy breading in the slow cooker really surprises people in the best way. Hope it’s a big hit this weekend — thank you so much for the kind words!
~Donya
Hello, Lordy so Delicious, Made this and it was So Good, I sent this Delicious Dish to My Niece she wasn’t something different She LOVES Italian Food I HOPE SHE LIKES IT LIKE I LOVED IT! (has 2 Kids), 10 yr old and a 2yrs old which I hope they Love it as well? will find out soon.
This made me smile — thank you so much! I love that you shared it with your niece, and it sounds like a perfect dish for an Italian-loving family. Fingers crossed it’s a hit with both the grown-ups and the little ones. Thanks for spreading the love and for such a sweet comment.
~Donya
I browned my breaded chicken in a cast iron skillet before adding it to sauce. It was great.
Great idea! Thank, Kim.
~Donya
How do u make the chicken crisp? Won’t it be kind of mushy in the crock pot?
This recipe is not meant to produce crispy Chicken Parmesan. The chicken is tender, juicy, and not mushy. It has a light flavorful coating and goes so well with the marinara and pasta.
If you give it a try, let me know.
Have a great day,
~Donya
There are lots of food blogger like this But the best food recipe ” Crock Pot Chicken Parmesan” is yours. Thanks for giving me this wonderful blog. I will try to make it like you.
Hey there Priya!
Wow! Reading your kind words has me smiling from ear to ear, I am so happy to hear that you’re excited about this recipe, I think you’re really going to love it! If you have any questions, please feel free to reach out, I’m always happy to help! Thank you so much for your support, I really hope you enjoy this recipe!
~Donya